Dessert
Pumpkin Pie with Swiss Meringue Topping
2 h 30Pour 8Nutri-Score C€€
C
2 h 30
2 h 30Pumpkin Pie with Swiss Meringue Topping
ce qu’il vous faut
Ingrédients
pie crust (chilled, ready to roll out)Boulangerie1 morceau
pumpkin purée (canned or homemade, drained)Fruits et légumes425 g- brown sugar (packed)Épicerie150 g
eggs (at room temperature)Produits laitiers3 morceaux- evaporated milkProduits laitiers240 ml
butter (melted)Produits laitiers50 g
cinnamon (ground)Épices5 g
ginger (ground)Épices2 g
nutmeg (ground)Épices1 g
saltÉpices3 g- egg whites (at room temperature)Produits laitiers3 morceaux
sugarÉpicerie150 g- cream of tartarÉpicerie2 g
par portion
Nutrition
288kcal
- Glucides
- 38 g
- Protéines
- 5 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Moule à tarte
Rouleau à pâtisserie
Saladier ×2
Fouet
Casserole
Robot pâtissier
Four
pas à pas
Préparation
- Étape 1
Preheat and line the pie dish
- Preheat the oven to 190 °C.
- Roll out the pie crust and press it into the pie dish, crimping the edges.
- Chill the crust while you make the filling.
- Étape 2
Make the pumpkin filling
- Whisk the pumpkin purée with the brown sugar, cinnamon, ginger, nutmeg and salt.
- Beat in the eggs one at a time, then stir in the evaporated milk and melted butter until smooth.
- Étape 3
Bake the pie
- Pour the filling into the chilled crust.
- Bake until the edges are set and the centre still has a slight wobble.
- Let the pie cool completely on a rack.
- Étape 4
Make the Swiss meringue
- Whisk the egg whites, sugar and cream of tartar in a bowl set over a saucepan of simmering water until the sugar dissolves and the mixture is warm.
- Transfer to the stand mixer and whip to stiff, glossy peaks.
- Étape 5
Top and finish
- Spoon or pipe the meringue over the cooled pie.
- Toast the meringue with a kitchen torch or briefly under the grill until golden.
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